Results 191 to 200 of about 97,383 (281)

Phylogeographic and Potential Distribution of Wild Apricot (Prunus armeniaca) in Xinjiang: Insights From Chloroplast/Nuclear DNA and Ecological Niche Modeling

open access: yesEcology and Evolution, Volume 16, Issue 3, March 2026.
This study employed integrated analyses of chloroplast DNA and nuclear genes, which revealed significant divergence in genetic structure between the two genomic compartments in Xinjiang wild apricots, reflecting complex evolutionary processes influenced by natural selection, genetic drift, and gene flow. Population history analyses indicated an absence
Mingyu Li   +9 more
wiley   +1 more source

“Win‐Win” Structural Engineering of Chinese Herb Residues‐Derived Porous Graphitic Carbons: Decoupling the Porosity‐Graphitization Antagonism for Ultrahigh‐Rate Supercapacitors

open access: yesENERGY &ENVIRONMENTAL MATERIALS, Volume 9, Issue 2, March 2026.
This work proposes a strategy that overcomes the porosity‐graphitization antagonism in carbon materials, converting Sargentodoxa cuneata residue into porous graphitic carbons to enable sustainable, high‐performance energy storage from biomass waste. The antagonism between porosity and graphitization critically limits carbon supercapacitor performance ...
Chuixiong Kong   +5 more
wiley   +1 more source

Comparative Analysis of Fungal Communities and the Key “Golden‐Flower” Fungi in Fu Brick Tea From Seven Chinese Regions and Their Effects on the Quality of Summer‐Autumn Tea

open access: yesFood Frontiers, Volume 7, Issue 2, March 2026.
This study systematically investigated 52 Fu brick tea (FBT) samples collected from seven representative regions in China. High‐through put sequencing revealed that Aspergillus, Wallemia, and Candida were the predominant fungal genera across the samples.
Lisha Ran   +9 more
wiley   +1 more source

Screening and Identification of Triglyceride‐Lowering Lactic Acid Bacteria and Preparation of Probiotic Agents

open access: yesFood Science &Nutrition, Volume 14, Issue 3, March 2026.
This study isolated and identified six lactic acid bacteria strains from various fermented foods. Through 16S rRNA sequencing, they were classified as Limosilactobacillus fermentum (PYC02, MHT02, SS01, SC03) and Weissella cibaria (PLHB02, SZ02). Their stress tolerance and safety were evaluated.
Xinglin Ran   +7 more
wiley   +1 more source

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